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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Wonderful recipe for vegetarian harira from Moosewood Restaurant Ingredients:
1 cup onion, finely chopped |
2 celery ribs, diced |
3 tablespoons vegetable oil |
1 teaspoon turmeric |
1 teaspoon ground coriander |
1/2 teaspoon cinnamon |
1/8 teaspoon cayenne |
1 small potato, chopped |
1 small carrot, diced |
2 (12 ounce) cans diced tomatoes, drained |
1 cup tomato juice |
4 cups stock (vegetable or chicken) |
1 small zucchini, finely chopped |
1/2 cup vermicelli, crumbled |
1 (12 ounce) can chickpeas |
1/4 cup fresh lemon juice |
salt and pepper |
Directions:
1. In a soup pot, saute the onion and celery in the oil until the onions are translucent.
2. Add the spices, potates, and carrots and cook for 5 minutes, stirring often.
3. Mix in the chopped tomatoes, tomato juice, and stock and simmer until all of the vegetables are almost tender.
4. Add the zucchini and vermicelli and simmer for about 5 minutes longer.
5. Mix in the chick peas, lemon juice and S and P to taste.
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